The soil or the "terroir" which borders to La Morra in the north of the village of Barolo is called "Marne di Santa'Agata Fossili" (calcareous clay). The best vintages are produced here those years ...
The soil or the “terroir” which borders to La Morra in the north of the village of Barolo is called “Marne di Santa’Agata Fossili” (calcareous clay). The best vintages are produced here those years that have been dry, since dry weather gives a better concentration to the grapes. It is these drier years that the limestone soil can play its role when it despite low rainfall, may retain moisture for the vines. Brezza’s Sarmassa is manufactured in the same manner as Brezza’s other Barolos, with the only difference that the maceration process is somewhat longer since the Sarmassa grapes have slightly softer tannins than those of other Barolos. A longer maceration is usually associated with a more modern style of production of Barolo wines.
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